Boiled Chicken

[toddmuelheim]

Does anybody here enjoy boiled chicken? I threw some boneless skinless breasts in some pretty well salted boiling water and really liked the finished product. I put some quick Asian style sauce on there and it came out great. Seems like a really quick and easy way to prep it and if you’re using a sauce I really recommend it.

 

[jrock645]

Yuck.

I need some Maillard reaction on my proteins.

 

[toddmuelheim]

Yuck.

I need some Maillard reaction on my proteins.

I’m so sorry

 

[muscleupcrohn]

Yeah, I have boiled chicken with rice and spicy oil at a lot of Chinese takeout places. Never thought of making it myself, but it does sound like a good idea.

 

[Mathb33]

Actually never thought about it Lol how long you boil it for?

 

[toddmuelheim]

Actually never thought about it Lol how long you boil it for?

Not long at all...I had thin boneless breasts and on high heat only took a couple minutes. I used a meat thermometer so once the thickest piece was at 165F I took them out and cut them up. Texture definitely reminded me of how it does at a Chinese foot restaurant. I know they usually velvet the chicken but this is a quick and easy way to get a very similar outcome.

 

[toddmuelheim]

Yeah, I have boiled chicken with rice and spicy oil at a lot of Chinese takeout places. Never thought of making it myself, but it does sound like a good idea.

I’m going to try that next, maybe boil then toss in hot oil wok for a minute just to see what the texture ends up being like.

 

[Kevinhim]

My dog loves boiled chicken. And rice, she loves that too. Lol I cant stand it

 

[EMPIREMIND]

I’ve done this for convenience before. Doesn’t really taste bad Per se, tastes like chicken lol

 

[edsd]

I literally microwave my chicken breasts. Takes like 6 minutes to cook a huge one.

 

[BEAST73]

Been doing boiled chicken since I started my Healthy Lifestyle.

 

[CATdiesel76]

Boiled chicken can very easily become the toughest, stringiest chicken if boiled even a minute too long. You can get mild flavor with heavily salted water.

Usually only use this method if I’m about to shred chicken for enchiladas etc or for chicken salad

 

[Wobmarvel]

Not long at all...I had thin boneless breasts and on high heat only took a couple minutes. I used a meat thermometer so once the thickest piece was at 165F I took them out and cut them up. Texture definitely reminded me of how it does at a Chinese foot restaurant. I know they usually velvet the chicken but this is a quick and easy way to get a very similar outcome.

Not sure I want to try anything from a Chinese foot restaurant.

 

[muscleupcrohn]

Not sure I want to try anything from a Chinese foot restaurant.

What about Jones BBQ and Foot Massage?
https://m.youtube.com/watch?v=P01U3WmV5-I

 

[PDG]

I use a pressure cooker instead of the traditional method. I don’t add any seasoning until I remove it from the pressure cooker-
Add what you like, oil, hot sauce, whatever.
Taste good enough to eat .......

 

[jtbull]

I personally boil mine for a good bit to get them done then throw them on the grill for flavor. Keeps me from burning them on the grill